Creamy Lima Beans With Ancho Chile-Pepitas Pesto 4.000

Deb Lindsey for The Washington Post

Mar 3, 2017

This flexible dish, also built upon a pot of Creamy Lima Beans that you cook in advance (see related recipes), will provide a welcome amount of a flavorful, brick-red pesto to use in other ways, such as smearing on toast, stirring into warm grains and slathering on something off the grill.

Make Ahead: The Creamy Lima Beans and the pesto can each be refrigerated up to 3 days in advance.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings; makes about 6 cups, plus 1 cup pesto

Ingredients
  • Creamy Lima Beans (see related recipe)
  • 1 1/2 cups boiling water, plus water as needed for the beans
  • 1 ounce dried ancho chile peppers
  • 3 tablespoons roasted, unsalted pepitas (pumpkin seeds)
  • 2 cloves garlic
  • 2 packed tablespoons fresh marjoram leaves (may substitute fresh oregano)
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon sherry vinegar
  • 1/4 teaspoon sea salt

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Directions

Warm the Creamy Lima Beans in a large pot over low heat, adding water as needed to achieve the desired consistency.

Meanwhile, discard the chilies' stems and seeds. Break up the dried peppers into large pieces and place in a medium bowl. Pour the 1 1/2 cups of boiling water over them and let sit for 20 minutes to soften.

Toast the pepitas in a small skillet over medium heat for 3 or 4 minutes, just until fragrant. Let cool.

Smash and peel the garlic with the flat side of a chef's knife, then mince. Add the marjoram; use the knife to work in the herb and create a coarse paste.

Pulse the cooled pepitas in a food processor or grind in a blender to the consistency of a crumbly powder.

Drain the chilies, reserving 1/2 cup plus 1 tablespoon of their soaking liquid; add both to the food processor or blender, along with the marjoram-garlic paste, oil, vinegar and salt. Process to form a thick pesto. The yield is about 1 cup. Transfer to a bowl.

To serve, ladle the warm beans into individual bowls; swirl 2 teaspoons of pesto into each portion. Pass the remaining pesto at the table.

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Recipe Source

From food writer Emily Horton.

Tested by Diana Maxwell.

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